This baba ganoush recipe makes a creamy and delicious Middle Eastern eggplant dip by blending roasted eggplant flesh with lemon juice, tahini, garlic, and smoky paprika. It tastes great spread on pita bread or served with crackers and veggies for dipping.
Ingredients
- 1 pound eggplant
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 cloves garlic
- 0.13 teaspoons ground cumin
- 0.13 teaspoons red chile powder
- 1 tablespoon extra-virgin olive oil
- 0.5 tablespoons plain yogurt , or more to taste
- salt to taste
- 1 pinch paprika
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
-
2
Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
-
3
Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
-
4
Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
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5
Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.
Nutrition Facts
Per serving
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